Down Syndrome Doesn't Hold Back Tunisian Chef from Achieving Culinary Success
A Tunisian chef with Down syndrome, also known as trisomy 21, has taken the culinary world by storm by occupying the 3rd place in the prestigious gastronomic competition "L'Assiette Gourm'Hand" and receiving the Special Prize for Sustainable Environment from the President of the Mutual Society of Chefs of France, Christian Leclou.
Challenging Stereotypes in the Culinary Industry
Who says that food enthusiasts don't have a place in a professional restaurant team? Mehdi Zeribi, a 39-year-old chef with Down syndrome, has proven that impossible is not Tunisian. As an employee of the "Le Baroque" restaurant in Tunis since January 2020, Mehdi has shown that with passion and dedication, anyone can achieve success in the culinary industry.
A Remarkable Achievement in the Culinary Competition
For his second consecutive participation in the prestigious culinary competition "L'Assiette Gourm'Hand", Mehdi, coached by his mentor Bilel Wechtati, Executive Chef of "Le Baroque", finished the competition on the podium, occupying an honorable 3rd place at the Sainte-Marie Professional High School in Bailleul, Hauts-de-France, France. Mehdi also received the Special Prize for Sustainable Environment, awarded by the President of the Mutual Society of Chefs of France, Christian Leclou.
A Passionate and Disciplined Chef
"Mehdi is disciplined, motivated, and passionate about his work. He is more than just a learner; he is a partner and a loyal friend," says his mentor. Mehdi's passion for cooking is evident, and he hopes to evolve in his career. "I would like to progress in this profession," he says.
The "L'Assiette Gourm'Hand" Competition: A Celebration of Inclusion and Talent
Launched by Chef Benoît Flahault in 2003 with the support of the National Academy of Cuisine (ANC), the "L'Assiette Gourm'Hand" competition has become a benchmark for inclusion and empowerment of professionals with disabilities. The competition attracts candidates from France and internationally, including Italy, Morocco, Tunisia, Belgium, Switzerland, Luxembourg, and Russia. This year, 16 teams from 6 countries participated in the competition, which was won by the French duo from "Cafétéria La Fontaine" (Troyes, Aube), Grégory Renaudin and Axel Marquand.
A Platform for Recognition and Integration
The competition aims to provide a platform for professionals with disabilities to showcase their talents and be recognized by their peers. Under the guidance of professional chefs and Meilleurs Ouvriers de France, candidates accompanied by their mentors must prepare a dish imposed by the jury within 1 hour and 30 minutes. "L'Assiette Gourm'Hand is a springboard and a means of valuing the work of people with disabilities. Whether they win or not, the competition allows them to hope to integrate into the world of great restaurants," say the organizers.
A Celebration of Talent, Passion, and Know-How
The competition is a celebration of the talent, passion, and know-how of professionals with disabilities. The organizing team's work has been recognized by the Fondation Sncf, which supports associative projects in the fields of solidarity and the environment.
Inclusion and Employment of People with Disabilities in Tunisia
In Tunisia, there are between 250 and 300 births of children with Down syndrome per year, and 603 children with autism attend kindergarten. However, people with mental or cognitive disabilities are two to three times more likely to be unemployed than the rest of the population. Only 0.5% of people with mental disabilities work in ordinary environments. Mehdi Zeribi's success is a testament to the importance of inclusion and employment of people with disabilities in the culinary industry.
A Salute to Mehdi Zeribi and Chef Mounir Arem
Mehdi Zeribi's achievement is a tribute to his passion and dedication to his craft. Chef Mounir Arem's initiative to integrate a person with Down syndrome into his team is a commendable effort towards inclusion and diversity. Bravo to Mehdi and Chef Arem for challenging stereotypes and promoting inclusion in the culinary industry!
